Vegan lettuce burger
I’m excited to share a new plant based recipe! This recipe is a ‘bunnace’ burger (aka burger with a lettuce bun!) Ideal for a light meal, the patties are made with HuVa burger mix, making them easy to take along on any a summer roadie – no need to be without tasty vegan options.
I’ve teamed up with HuVa on this dish, to celebrate their plant-based range that has just launched into Countdown supermarkets in New Zealand. The range includes Bolognaise, Chilli Con Carne, San Choy Bau, Falafel and Burger Mix. HuVa aims to make it easy for people who want to incorporate more plant-based meals into their diet -the perfect company for me to collaborate with as that’s my aim too.
Their products are affordable at $9.00 (currently on sale for $7!) and can feed up to four people, packed with protein and iron. The HuVa meals are quick and easy to make, adding only water to the mixes. You can just add some fresh ingredients and your meal is complete.
Check out the recipe below and make sure to snap a picture of you re-creations tagging @eden.vegan on Instagram.
INGREDIENTS:
1 pack of HuVa burger mix
Head of iceberg lettuce
1/2 fresh pineapple
1/2 red onion
1 tomato
Salt & Pepper
Gherkins
Crispy spiced potatoes:
3 potatoes
1 tsp paprika
1 tsp turmeric
1 Tbsp olive oil
Homemade hummus:
1 can of chickpeas
2 tsp crushed garlic
1 tbsp tahini
1 tsp cumin
2 tbsp olive oil
Juice of a lemon
METHOD
Preheat oven to 200degrees and dice potato’s into cubes. Toss in a paper bag with seasonings and oil to coat well. Place on a baking paper lined tray and pop in the oven to roast.
Prepare the HuVa burger mix by emptying packet into a mixing bowl. Add 1 cup of water and mix well. Set aside for 10-15 minutes.
Drain chickpeas and place in a high powered blender with crushed garlic, tahini, cumin and olive oil. Blend on high for 2 minutes. Scoop into a serving bowl and drizzle lemon juice over top. Season with cracked pepper and pop into the fridge while burger ingredients are prepared.
Wash a head of lettuce and carefully cut the left and right side off, peeling away the layers to create the ‘burger bun’.
Slice pineapple into rings, cut red onion and slice the tomato into rounds. Sprinkle with salt.
Once the burger mix has set, roll into seven medium sized patties. Flatten with the back of a spatula. Heat a pan on the stove with a dash of olive oil and fry till golden.
Once patties have been well cooked, stack the bunance with hummus, burger patty, tomato, red onion and pineapple. Season with salt and pepper.
